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Spinach Quiche
November 12, 2005

The flavor blends in this spinch-feta-garlic quiche were very tasty. Follwing the advice of others I decreased the butter from 1/2 c to was still too greasy. Next time I will reduce it to 3T or maybe use a little olive oil. I will also omit the salt altogether. Every family member mentioned how salty it was. Feta and cheddar make it salty enough. I used fresh baby spinach steamed instead of frozen. I think with these changes the flavor blends will have a chance to blossom.

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